Cherry Nut Delight Recipe -
Cherry Nut Delight Recipe

Cherry Nut Delight

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"This has become a family favorite. Is best if served on the day prepared. Serve as is or top with whipped cream or ice cream."

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Ingredients Edit and Save

Original recipe makes 10 to 15 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
  2. Chop 1/2 cup walnuts coarsely and reserve them for topping. Chop the remaining 1/2 cup nuts fine.
  3. In a medium-size mixing bowl, combine flour, brown sugar, and butter. Blend the mixture well. Add coconut and the finely chopped nuts. Reserve 1/2 cup of this mixture. Press the remaining flour mixture into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until the edges are light brown.
  5. In a medium-size mixing bowl, combine sugar and cream cheese. Stir in egg and vanilla. Beat mixture until smooth. Spread this mixture over the hot (just baked) layer.
  6. Return the pan to the oven and bake 10 minutes. When the cake has finished cooking, spread the cherry pie filling over the hot cake and sprinkle the remaining walnuts and crumb mixture over the top.
  7. Return the cake to the oven and bake another 15 minutes. Let cool before serving.
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Reviews More Reviews

Nov 19, 2004

Must refrigerate & serve cold. It's more like cheesecake bars...THE BEST!!!!

Jul 07, 2003

I made some changes to this recipe, I used 1 c. walnuts 1 1/4 c. flour 1/2 c. brown sugar 1/2 c. butter flavored crisco (I didn't have butter) 1/2 c. coconut for the filling I used 2 8oz. pkgs cream cheese 2/3 c. sugar 2 eggs 2 tsp. vanilla 1 can of cherry pie filling for the crust I combined flour, brown sugar and cut in the crisco, then added the nuts and coconut, reserving 1/2 c. of this mixture for the top. pressed remaining into a buttered 9x13 pan. and bake for 12 to 15 minutes, then beat the cream cheese, eggs, sugar and vanilla until smooth and spread over the hot crust, bake for another 15 minutes, top with the cherry pie filling and reserved topping and return to oven and bake for another 15 minutes. It's delicious and is enough for a big crowd. everytime I make it I goes fast.


19 Ratings

Mar 09, 2006

This is definitely a keeper. I doubled the cream cheese mixture so the filling would be thicker. They taste like cheesecake. I might try another topping next time as well, but then again, I might not. I love cherries on cheesecake... so why change?

Feb 16, 2006

Another KEEPER, I made it in a 7x12 pan and the bottom crust was just fine. I will do as one other person said and use blueberries for topping, just for a change.

Feb 12, 2004

Thsi is a real crowd pleaser. We've been making this for 25 years. It is more that 4 servings!

Feb 12, 2004

This is a qick, tasty dessert. We liked it best served "as is" with no extra ice cream or whipped cream. Try blueberry pie filling for a change.

Apr 16, 2008

This was very tasty. I used pecans instead because I do not care for walnuts too much. Yum yum!

Nov 18, 2010

The crust amount needs to be doubled in order to cover the bottom of the pan, and sprinkle on top. I also doubled the cream cheese portion. Very good flavor with the walnuts.


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  • Calories
  • 1108 kcal
  • 55%
  • Carbohydrates
  • 125 g
  • 40%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 63.2 g
  • 97%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 409 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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